page_title: Seasoning (cookware)
hierarchical_section_title: Seasoning (cookware)
caption_attribution_description: English: my own photo, freely released
context_page_description: Seasoning or curing is the process of treating the surface of a cooking vessel with heated fat or oil in order to produce a corrosion-resistant and stick-resistant coating.
  Seasoning is required for cast-iron cookware and carbon steel, which otherwise rust rapidly when heated in the presence of oxygen, notably from water, even in small quantities such as in drippings from dry meat. In addition, food tends to stick to unseasoned iron and carbon steel cookware, both of which are seasoned for this reason as well. Some cast-iron and carbon steel cookware is pre-seasoned by manufacturers, but most needs to be seasoned by the users.
  Stainless steel and cast aluminium do not require protection from corrosion, but seasoning reduces sticking. Other cookware surfaces are generally not seasoned.
context_section_description: Seasoning or curing is the process of treating the surface of a cooking vessel with heated fat or oil in order to produce a corrosion-resistant and stick-resistant coating.
  Seasoning is required for cast-iron cookware and carbon steel, which otherwise rust rapidly when heated in the presence of oxygen, notably from water, even in small quantities such as in drippings from dry meat. In addition, food tends to stick to unseasoned iron and carbon steel cookware, both of which are seasoned for this reason as well. Some cast-iron and carbon steel cookware is pre-seasoned by manufacturers, but most needs to be seasoned by the users.
  Stainless steel and cast aluminium do not require protection from corrosion, but seasoning reduces sticking. Other cookware surfaces are generally not seasoned.
caption: Cast iron skillets, before seasoning (left) and after several years of use (right)
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